Monday, August 27, 2012


These brownies are just the way I like them: They're thin and richly chocolaty, and they have a fudgy interior that is crowned by a delightfully crackly crust. They're the kind of brownies that stand on their own, no frosting or mix-ins required.

This recipe is adapted from the brownie recipe found in Baked: New Frontiers in Baking:

1/2 c (70 g) all-purpose flour
1/2 tsp salt
1 tbsp cocoa powder
2 eggs (room temperature)
1/2 c sugar
3 tbsp brown sugar
1 tsp vanilla extract
5 oz semi-sweet chocolate
6 tbsp butter (cut into cubes)

1. Preheat your oven to 350°.

2. In a small bowl, whisk together the flour, salt, and cocoa powder until they are well combined. Set aside.

3. In a different small bowl, whisk together the eggs, sugar, brown sugar, and vanilla extract until they are well combined. Set aside.

4. Place the chocolate and the cubed butter into a medium sauce pan. Place the pan over the lowest heat that your stove can manage. Heat the mixture until the butter and chocolate are completely melted, stirring often. Chocolate burns really easily, so keep the heat low and keep a close eye on the stove!

5. Take the chocolate and butter mixture off of the heat and allow it to cool to room temperature.

6. Add the egg mixture to the chocolate mixture. Stir the two together until they are well combined. Add the flour mixture to the chocolate mixture and gently fold until the flour mixture is incorporated.

7. Spread the finished batter evenly along the bottom of a well-greased 9 x 9 inch cake pan. Place the pan in the oven for 20 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and allow the brownies to cool completely before cutting them into your preferred size.
  • These brownies freeze well. Just wrap them up tight and pop them in your freezer and they will stay fresh for several months. Also, I like eating these brownies while they are still frozen. The cold makes them super chewy.
  • If you need more brownies, you could easily double this recipe and bake the brownies in a 9 x 13 pan.

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